The deep-fried skin of yugwa can be made by coating crumbs after steeping it in grain syrup and taking it out.

It’s also possible for a program participant visitor to have the experience of making grain syrup out of local produce- malt and rice.

Program participants can have chopped noodle making experience by rolling out the dough after kneading wheat flour with a wooden roller.

Program participants can have the experience of making the rice into Injeolmi using a rice cake mallet by steaming glutinous rice into rice.